Lemon Pepper Chicken Thighs (Printable)
Zesty marinated chicken thighs with lemon, black pepper and garlic, roasted until golden and crisp.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Marinade
02 - 2 tablespoons olive oil
03 - Juice and zest of 2 lemons
04 - 1 tablespoon freshly cracked black pepper
05 - 1 teaspoon sea salt
06 - 4 cloves garlic, minced
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
08 - 1 teaspoon honey (optional, for subtle sweetness)
→ Garnish
09 - Fresh parsley, chopped
10 - Lemon wedges for serving
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, sea salt, minced garlic, thyme, and honey until well combined.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly. Allow the chicken to marinate for at least 10 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade from the bowl over the top of each thigh.
05 - Roast in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature at the thickest part of the thigh registers 165°F (74°C).
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.
07 - Transfer the chicken thighs to a serving platter, garnish with freshly chopped parsley, and accompany with lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce when poured over the chicken before roasting, so nothing goes to waste.
- Bone in, skin on thighs are forgiving and nearly impossible to overcook, which makes this practically stress free.
02 -
- If you crowd the pan the chicken will steam instead of roast, so give each thigh breathing room or use two sheets.
- Letting the chicken come to room temperature for 15 minutes before roasting yields more even cooking and crisper skin.
03 -
- Pat the chicken thighs completely dry with paper towels before adding them to the marinade because moisture is the enemy of crispy skin.
- A short rest under the broiler for two minutes after roasting gives you that crackling, restaurant quality finish.